Green Chilli Sambar/White Sambar

This is one of my mom special recipes. We used to call this as White Sambar (Vella Sambar). It should not be in white color. I haven't used any other spices except green chilli. This goes well with steamed white rice, idli, dosa…

 This goes well with steamed white rice with potata masala, egg fry, papad, idli/dosa...

Ingredients

Shallots / Small Onions – 1 cup

Sliced Green Chilli – 10

Toor Dal – 1 cup

Turmeric Powder – ¼ tsp

Chopped Mixed Vegetables – 1 cup (any)

Hing – ½ tsp

Tamarind – Lemon sized ball

Grated Coconut - 5 tsp

Oil – 1 tsp

Salt to taste

(To Temper)

Mustard Seeds – 1 tsp

Cumin Seeds – ½ tsp

Urad Dal – ½ tsp

Curry Leaves – few

Coconut Oil – 1 tsp

Method

In a pressure cooker, add toor dal with salt and turmeric powder and then pressure cook it for 3 to 5 whistles comes out. Once it done, let it be for few minutes. Then mash it well.

In a pan, heat oil. Add green chillies, shallots, hing and saute it for few minutes. Then add chopped vegetables and saute it for few minutes.

Soak tamarind in hot water. And extract the water and add this into pan. Cook the vegetables until that becomes soft.

Once it done, then add the cooked dal and mix it well. And let it be for few minutes.

In a blender add the grated coconut and grind it as a fine paste and add this into kuzhambu.

Let it be for few minutes and switch off the flame. In a pan, heat coconut oil. Add the tempering ingredients which are under “to temper” one by one and saute it for few seconds. Add this into kuzhambu.

Garnish with chopped coriander leaves and serve hot with steamed rice.